Unlike you, I cook everyday, so my estimate is correct.
I don't know about other rice, but basmati needs to be soaked for 15 mins before it's cooked. That hastens the cooking process.
The water does not evaporate completely it gets absorbed by the grains of rice.
Your experience maybe with cooking some other variety of rice.
That flame and vessel can increase/decrease the time required for cooking cannot be disputed.
Some vessels are better conductors of heat, because of the metals and technology used in their making.
Similarly, size of burner and the quality of flame matters.
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